Spring Roll Salad with Thai Dressing


What a weekend. Some friends of ours few into town from Austin. We had a great time catching up and showing them around the KC area.  The great cool down finally hit KC and made it perfect to ride bikes to our favorite restaurants.  We also ventured to Weston, MO, where we had fabulous brew in a century old Irish brewery tucked 4 stories BELOW ground.  It’s dank and musty and serves up a perfect pint of local brews.

Sunday brought warmer temps in the upper 90s. We found relief from the heat by checking out the Negro League Baseball Museum in the 18th and Vine district. If you are ever in the KC area, I highly recommend the museum.

We also were able to grill and cook some good food over the weekend. I made this great salad, which basically is a deconstructed version of thai spring rolls. The recipe is inspired by Mark Bittman’s Summer Rolls from the Food Matters Cookbook. This recipe was chosen by Alyssa of Every Day Maven as part of the Food Matters Project. It has been over six months since the beginning of the Food Matter’s Project, which consists of a group of food bloggers choosing recipes from Mark Bittman’s huuuuge, 500+ recipe cookbook “The Food Matters Cookbook” and cooking through them. 

I absolutely adore the freshness of well made spring rolls. The fresh cilantro and basil make the dish.  The herby salad is served with a thai-inspired dressing that contains almond butter instead of peanut butter.  Feel free to sub peanut butter instead, if you do not have any peanut allergies. This salad is quick and fresh and can be topped with shrimp or chicken for a complete meal.

The thai dressing would also be great for dipping. Add water after mixing all the ingredients. I found that after refigerating the sauce for a day, I had to add a few tablespoons of water to make it more of a dressing consistency. 

Spring Roll Salad with Thai Dressing (Gluten Free, Grain Free, Dairy Free)

Thai Dressing Ingredients:

  • 2 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 cup coconut milk (full fat or light)
  • 1/4 teaspoon salt
  • 1 to 3 tablespoons of water (add one tablespoon at a time until desired consistency)

Spring Roll Salad Ingredients:

  • 6 cups lettuce, chopped
  • 2 carrots, shredded
  • 4 green onions, green and white parts chopped
  • 1/2 cup sweet bell peppers, chopped
  • 1 cucumber, diced
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 avocado, diced
  • 1/4 cup chopped roasted cashews
  • sesame seeds

Instructions:

  1. In a small bowl whisk all dressing ingredients together until smooth. Place in a container and refrigerate.
  2. Add all the salad ingredients, except avocado and cashews, into a large bowl. Toss until all ingredients are well mixed. Top with diced avocados, sesame seeds, and diced cashews. Serve each salad with 2 tablespoons of sauce.

 

10 thoughts on “Spring Roll Salad with Thai Dressing

  1. joinmefordinner August 13, 2012 at 2:25 pm Reply

    great idea to substitute almond butter for the no-peanut people! Thanks for the idea.

    Like

  2. EverydayMaven August 13, 2012 at 3:04 pm Reply

    Beautiful pictures! I love this idea and did the same thing with all the chopped veggies that were leftover from making the rolls. :)

    Like

    • Alissa August 13, 2012 at 3:10 pm Reply

      It was great. Good choice!!!! When I have more time, I’ll have to tackle the actual roll.

      Like

  3. fifthfloorkitchen August 13, 2012 at 3:24 pm Reply

    Ooo, like the salad version! Tasty dressing, and gorgeous pictures. Want to eat that right now (tummy rumbling)!

    Like

  4. Lexi August 13, 2012 at 8:54 pm Reply

    Beautiful salad!

    Like

  5. biographiedemafaim August 13, 2012 at 10:15 pm Reply

    I can barely get my hair done in the morning, so I am not one to roll up summer rolls. I love this idea of a salad with the beautiful flavours of summer rolls. I will try it.

    Like

    • Alissa August 14, 2012 at 7:50 am Reply

      Ha! I hear ya honey. Get all the flavor with none of the hassle!

      Like

  6. foodandfrederick August 14, 2012 at 9:09 am Reply

    Absolutely beautiful photos! Love that you’ve made this dish even easier, all of the flavors but even less hassle.

    Like

  7. Joanne August 16, 2012 at 5:42 am Reply

    Hmm maybe I’ll turn my leftovers into a salad! Sounds (and looks!!) like a super tasty idea.

    Like

  8. […] of my all time favorite salads that I make is my Spring Roll Salad with Thai Dressing. It is the perfect salad to make when herbs are springing forth from the ground in full force. […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 823 other followers

%d bloggers like this: